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Sous Vide Burger From Frozen

robert.c.brown15

Hello All,

So this is what I did after work.

I took two Whole Foods Bacon and Cheddar burgers from the freezer and seared them in a hot pan on both sides. I then used water displacement to seal them in individual Ziploc bags with a little canola oil. I then put them in a waterbath set at 60C (my girlfriend would be took freaked out to eat a medium rare burger) and have the timer set for 2 hours since they are still partially frozen in the middle.

How does this all sound? Anything I should be worried about? I will be checking the core temperature before eating and if after two hours they are at 138F then I'm ok with that. I will be searing them again when I take them out of the pan and salt and peppering them at that point (before or after searing I'm still not sure).

Let me know what you all think about this! I couldn't find anything about SV burgers on here so I figured I'd post and see what people think. Thank you!

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Comments

seijoed

I'd go significantly lower, 54C and finish it for higher temps

in the oven or just a pan. Two H is probably plenty.

grant

I dont know how thick they are but 2 hours seems like a very long time, even if they are frozen. I would think you would want to just cook them to core.

robert.c.brown15

@Johan, as my first go at it I'm just going to stick to 60C and see how it goes.

@Grant, they aren't very thick, but I figured it would be safer to err on the side of too long than too short. But I think at about an hour or so in I will check the core and see where we are at. I'm going to lower the bath a little bit though. Maybe 58C. Thanks for the opinions! I'm glad no one said "NO!!!! YOU'LL KILL YOURSELF!"

seijoed

Tartare is the original burger.

robert.c.brown15

hahaha, just clicked on the "finish him for higher temps." Very nice.

robert.c.brown15

Yeah, that burger was so good.